LunchMain Course

Creamy Tomato Soup with Grilled Cheese

Name: Creamy Tomato Soup with Grilled Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: vegetarian_world
Ingredients: 900 g roma tomato halved; 1 pcs yellow onion roughly chopped; 1 pcs carrot roughly chopped; 4 clove garlic peeled; 2 tbsp olive oil; 4 cup vegetable broth; 0.5 cup heavy cream; 0.25 cup fresh basil chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground; 8 slice sourdough bread; 200 g cheddar cheese sliced or shredded; 4 tbsp butter softened

This classic pairing features a rich, creamy tomato soup made from roasted tomatoes and aromatic vegetables. It's served alongside a perfectly golden grilled cheese sandwich, creating a comforting and satisfying meal.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 735 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

soup

900 groma tomato, halved
1 pcsyellow onion, roughly chopped
1 pcscarrot, roughly chopped
4 clovegarlic, peeled
2 tbspolive oil
4 cupvegetable broth
0.5 cupheavy cream
0.25 cupfresh basil, chopped

seasoning

1 tspsalt
0.5 tspblack pepper, freshly ground

grilled cheese

8 slicesourdough bread
200 gcheddar cheese, sliced or shredded
4 tbspbutter, softened

Equipment

large pot · baking sheet · parchment paper · skillet · cutting board · knife · immersion blender

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
2
Arrange the roma tomatoes, yellow onion, carrot, and garlic on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper.
About 3 min
Cook’s note: Ensure vegetables are in a single layer for even roasting.
3
Roast the vegetables for 30-35 minutes, or until the tomatoes are softened and slightly caramelized.
About 35 min
Cook’s note: The caramelization adds depth of flavor to the soup.
4
Carefully transfer the roasted vegetables to a large pot or Dutch oven.
About 2 min
5
Pour in the vegetable broth and bring the mixture to a simmer over medium heat.
About 5 min
6
Reduce the heat to low, cover, and let it gently simmer for 10 minutes to allow flavors to meld.
About 10 min
7
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth. Return to the pot.
About 5 min
Cook’s note: If using a standard blender, work in small batches and vent the lid to release steam, covering with a kitchen towel.
8
Stir in the heavy cream and fresh basil. Taste and adjust seasoning as needed.
About 1 min
9
To make the grilled cheese, spread butter evenly on one side of each slice of sourdough bread.
About 2 min
10
Place four slices of bread, butter-side down, in a large skillet over medium heat.
11
Top each slice with cheddar cheese, then cover with the remaining bread slices, butter-side up.
About 1 min
12
Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly.
About 10 min
Cook’s note: Adjust heat if necessary to prevent burning. Low and slow is best for a perfectly melted interior.
13
Cut the grilled cheese sandwiches in half and serve immediately with the hot tomato soup.
About 1 min

Per serving

Nutrition

64%Score

Calories: 734.9kcal
Protein: 23.5g
Carbs: 53.9g
Fat: 48.8g
Fibre: 5.5g
Sugar: 13.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tomato soup in an airtight container in the refrigerator.

Reheating

Reheat soup gently on the stovetop or in the microwave until warm. Grilled cheese is best eaten fresh.